Hong Kong Milk tea is a hot, smooth and creamy milk tea made by brewing strong black tea, sweetening it slightly and finishing with evaporated milk to give it its signature caramel color.
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What is HK milk tea?
Hong Kong-style milk tea is a hot milk tea made by brewing strong black tea (usually a blend of Ceylon teas), sweetening it lightly and finishing with evaporated milk instead of whole milk or sweetened condensed milk.
Traditionally, it is made with pantyhose or silk stocking as a filter for the tea leaves and is also referred to as "silk stocking milk tea."
This particular method has been said to produce a smoother tea.
Rooted in British colonial history, Hong Kong milk tea has been transformed into a richer, stronger, and more robust version of traditional English milk tea.
Why you'll love this recipe
This recipe for HK milk tea doesn't require any silk stockings and is:
Rich and creamy: without being overly sweet.
Easy to make: with a few simple ingredients.
Customizable: adjust the tea strength and sweetness to your preference.
Ingredients you'll need
- Hong Kong-style Ceylon black tea: I used a finely ground looseleaf from Van Cheong
- hot water
- evaporated milk: usually comes canned and has a creamy, rich flavor; not condensed milk or whole milk for this recipe
- granulated sugar: for sweetness
Best teas for Hong Kong milk tea
Traditionally, Hong Kong milk tea uses a blend of Ceylon black teas for depth, body, and aroma.
If you can't find HK blended tea, you can use:
- Orange Pekoe (Lipton Yellow Label)
- Assam
- English Breakfast
- Ceylon loose-leaf or tea bags
The key is brewing it extra strong. Much more stronger than you would drink plain.
How to make Hong Kong Milk Tea at home
Brew in teapot:
Add looseleaf tea to a large tea pot.
Bring water up to a boil.
Add hot water to the tea pot and let it steep for 3-5 minutes.
OR stovetop:
Bring the water to a boil in a small saucepan.
Add looseleaf tea, reduce heat slightly, and simmer for 3-5 minutes to extract a strong, dark brew.
Turn off the heat and let the tea steep for another 2 minutes.
Strain:
Strain the tea through a filter or fine sieve (traditionally done through a cloth filter or clean silk pantyhose stocking), pressing gently to extract all the tea.
Serve:
Pour the hot tea into a mug.
Add evaporated milk and sugar to taste.
Serve immediately.
For iced:
Brew the tea extra strong.
Let the milk tea cool slightly before serving over ice.
How to serve
Serve Hong Kong milk tea hot or iced, alongside Chinese bakery buns, pineapple buns, or egg tarts.
Add tapioca boba pearls to make a Hong Kong Milk Tea Bubble Tea.
Variations
Less rich: use a mix of evaporated milk and whole milk.
Extra sweet and creamy: use 3 tablespoon condensed milk in place of evaporated milk and omit the sugar (not traditional, but delicious).
Expert tips
Don't under brew: weak tea will taste flat once the evaporated milk is added.
Use evaporated milk: it gives the milk tea its signature richness; whole milk won't taste the same.
If you prefer extra smooth tea: strain the tea twice before serving.
For iced: brew the tea extra strong (20-30% more) as the ice will dilute the flavor a little.
Other delicious Hong Kong-style recipes you may like
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Hong Kong Milk Tea (Hot or Iced)
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 3 tablespoon Hong Kong-style Ceylon black tea finely ground looseleaf
- 3 C hot water
- ¼ - ½ C evaporated milk or adjust to your taste
- 1-2 tablespoon granulated sugar or adjust to your taste
- ice for iced
Instructions
Brew in teapot:
- Add looseleaf tea to a large tea pot.
- Bring water up to a boil.
- Add hot water to the tea pot and let it steep for 3-5 minutes.
OR stovetop:
- Bring the water to a boil in a small saucepan.
- Add looseleaf tea, reduce heat slightly, and simmer for 3-5 minutes to extract a strong, dark brew.
- Turn off the heat and let the tea steep for another 2 minutes.
Strain:
- Strain the tea through a filter (traditionally done through a cloth filter or clean silk pantyhose stocking), pressing gently to extract all the tea.
Serve:
- Pour the hot tea into a mug.
- Add evaporated milk and sugar to taste, stirring until sugar is dissolved.
- Serve immediately.
For iced:
- Brew the tea extra strong (about 30% more).
- Let the milk tea cool slightly before serving over ice.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Raymund | angsarap.net
Ohhh I miss this! One of my comfort drink back in HK
Michelle
It's super easy to make, Raymund! Glad it brings back memories for you! 🙂
David @ Spiced
I've had Hong King milk tea once or twice, and I remember loving it! It seems like a pretty easy recipe to make at home - and a hot version would be perfect for these cold mornings!
Michelle
Hey David, HK milk tea really is such an easy recipe... sometimes I forget how easy it is to make at home! And the hot version is so good for chilly days right now!
Ben | Havocinthekitchen
Love the use of evaporated milk, Michelle - it looks so rich and inviting.
Michelle
Thanks Ben, it's such a rich and creamy tea! 🙂
Healthy World Cuisine
A classic beverage for sure. Creamy and delicious. Like the ability to adjust the sweetness level instead of using sweetened condensed milk. Nice drinking one not filtered through with a panty hose... I know you would know what I am talking about! Happy New Years.
Michelle
Thanks Bobbi, of course, this is one of our all-time favorite drinks! 🙂 Happy New Year to you too!